(This is an old recipe that has been archived on the site, but I am leaving the printer-friendly recipe here so that anyone who enjoyed it can still find the recipe.)
- 2 large very ripe mangoes
- 1/2 cup water
- 1/2 cup Golden Monkfruit Sweetener (see notes)
- 1 1/2 T fresh lime juice
- In a small pan combine the water and Golden Monkfruit Sweetener (affiliate link) and bring to a boil.
- Turn off and let the mixture cool while you peel and cut up the mangoes.
- To peel mangoes, slice along each side of the flat seed, guiding your knife to come as close as you can to the mango seed. Then slice away any other mango flesh that still clings to the seed. Peel away the skin and chop the flesh.
- Put the chopped mango and lime juice in a food processor and process for about 45 seconds, until the mixture is quite pureed.
- Add the cooled simple sugar mixture and process about 45 second more, until there are no lumps.
- Put the mixture into a plastic bowl with a tight fitting lid and put it in the freezer.
- Ever 30 minutes, remove bowl from the freezer, scrape away the frozen part around the edges and whisk it into the mixture.
- Total freezing time is about 4 hours, depending on how cold your freezer is. (I would freeze it the full 4 hours next time for a slightly firmer sorbet.)
- Divide into individual bowls and serve.
I love Golden Monkfruit Sweetener (affiliate link) but use any granulated sweetener of your choice.This recipe could easily be doubled and made in an ice cream freezer.